Blog
Tips, guides and stories about Mexican cooking in Canada
Welcome to the Recetas Mexas blog, your source for information about Mexican cuisine in the UK. Here you'll find detailed guides about Mexican ingredients, practical tips for cooking authentic dishes with products available in British supermarkets, and articles about the rich culinary culture of Mexico. Explore our recipes, products and restaurants for more.
Our articles cover everything from toasting and rehydrating dried chillies for rich, complex salsas to understanding the difference between corn and flour tortillas and when to use each. Learn traditional techniques like nixtamalisation that give tortillas their distinctive flavour and texture.
Written by our team of Mexicans living in the UK, every article combines first-hand cultural knowledge with practical advice for British kitchens.
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We also publish shop reviews of Latin and Mexican stores across UK cities, product comparisons (which bottled mole is most authentic, what brand of totopos tastes best), seasonal guides (chiles en nogada in September, rosca de reyes in January, pan de muerto in November) and the fascinating stories behind dishes like mole poblano, tamales andpozole that carry centuries of pre-Hispanic and colonial tradition.
Whether you're a complete beginner curious about Mexican cuisine or an experienced cook looking to perfect your technique, our blog has something for every level. All recipes and techniques are adapted for ingredients available at Tesco, Sainsbury’s, Waitrose and specialist Mexican shops across the UK.
Latest Articles
Canadian Law Defines a Peck. It Does Not Define a Cup.
The Canadian tablespoon has no legal existence. Use 1 cup = 250 mL and 1 tbsp = 15 mL, and avoid the Quebec abbreviation that means three times what you think.
Mexican Cheese in Canada: What's Actually Made Here
Oaxaca, cotija, panela and queso fresco are made in Quebec — not imported. Where Canadian-made Mexican cheese comes from, what the chains stock, and what to use when you can't find it.
The history of the chilli in world gastronomy
From the Aztecs to the kitchens of Thailand, India and Korea: how the Mexican chilli conquered the world and changed forever the way we eat.
Mexican cooking for diabetics: low-sugar recipes
Traditional Mexican cooking can be perfect for people with diabetes. Discover low-glycaemic-index recipes, smart substitutions and a balanced weekly menu.
The most popular Mexican antojitos explained one by one
What are gorditas, sopes, tlacoyos, memelas, huaraches and pambazos? A complete guide to the most popular Mexican antojitos, their origin, ingredients and how to tell them apart.
Mexican recipes for the Thermomix: easy adaptations
Adapt your favourite Mexican recipes to the Thermomix: salsas, guacamole, red rice, mole, aguas frescas and more. Times, speeds and tricks for authentic results.
The chapulín: from insect to gourmet superfood
Everything about the Mexican chapulín: history, nutritional value, how it is prepared, where to find it in the UK and why edible insects are the future of sustainable food.
How to make perfect northern-style flour tortillas
A step-by-step recipe to make soft, flexible flour tortillas with that buttery flavour of northern Mexico. With just 4 ingredients and the tricks that make the difference.
Guerrero cooking: pozole, chilate and Pacific flavours
Discover the gastronomy of Guerrero, birthplace of green pozole, chilate, jumiles and a cuisine of sea and mountain that few know outside Mexico. History, recipes and traditions.
Mexican salsas for beginners: from mild to extreme
A guide to Mexican salsas ranked by heat level: from mild green salsa to infernal habanero salsa. Simple recipes to make each one at home.
Mexican cooking for couples: romantic recipes for two
A complete Mexican menu for a romantic dinner at home: from the cocktails to the pudding. Recipes for two with elegant presentation and surprising flavours.
The world of mole: over 100 varieties you might not know
Mexican mole has more than 100 regional varieties. From Oaxacan black mole to Puebla's mole de caderas, discover the incredible diversity of this ancestral sauce.